Thai Pumpkin Soup
Updated Dec 02, 2020, Published Oct 22, 2020
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This Thai Pumpkin Soup recipe can be served in shot glasses or small bowls for a simple, elegant holiday cocktail appetizer!
Thai Pumpkin Soup
Ingredients
- 4 cups gluten-free vegetable broth
- 1 (14-ounce/400-milliliter) can full-fat coconut milk
- 1 (15-ounce/425-gram) can pumpkin puree , (not pumpkin pie filling)
- 5 tablespoons mild red Thai curry paste
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- Chili garlic oil or chopped chives, , for garnish
Instructions
- Combine the vegetable broth, coconut milk, pumpkin, and curry paste in a stock pot and bring to a simmer, stirring occasionally. Let simmer for 15-20 minutes. Taste and add salt and pepper, as desired.
- This soup can be served hot or cold. For appetizers, pour into shot glasses, small glasses, or teacups, and garnish with either chili garlic oil (if you want some extra heat) or chopped chives. To serve as a soup to start a meal, serve hot in bowls, garnished as desired.
Nutrition
Calories: 179kcalCarbohydrates: 11gProtein: 3gFat: 15gSaturated Fat: 13gSodium: 12mgPotassium: 292mgFiber: 3gSugar: 4gVitamin A: 12999IUVitamin C: 5mgCalcium: 48mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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